Amaranth Red Leaf -Seeds, Chinese Spinach, red calaloo, Asian Vegetable Amaranthus

All Red Leaf – Amaranthus tricolorUse in stir-fries, soups and fresh in salads. Prepare like spinach. Once the plants have gone to seed, the seeds may be ground for high-protein flour.

1 Gram – approximately 1,485+seeds
5 Gram- approximately 7,428+ seeds
1 Ounce Pack approximately : 41,600

100% open pollinated heirloom
Edible amaranth is also known as ‘Chinese spinach’. Broad, tender leaves cover the 16″ tall semi-upright plant. The purple-red leaf color of this variety appears within the first 2-3 weeks of growth. Perfect for micro-greens, salad mixes, and as a garnish. Amaranth will tolerate hot, dry and moist conditions but will not thrive in cold temperatures
Grows well on most soil,Requires full sun and moist soil during germination (10-14 days, usually less during 70°+ weather). Afterwards keep watered to 1″ in depth at all times. Reaches maturity in about 30-40 days.

Culinary tips: Use in stir-fries, soups and fresh in salads. Prepare like spinach. Once the plants have gone to seed, the seeds may be ground for high-protein flour.
Delicious lightly stir-fried or steamed, Amaranth leaves and stems are extremely nutritious delivering protein, iron and calcium, as well as vitamins A and C. Chinese cuisine typically prefers the red-leaf varieties and includes them in soups, sometimes serving the cooked leaves separately. In India, Taiwan and Japan, the lighter varieties are more popular. In Western cuisine, Amaranth can be substituted in any recipe for spinach. Young leaves are tasty and beautiful in salads.

All Red Leaf:In Asia this vegetable is called…
China: een choy, hinn choy, yin choy, hin tsai, in tsai, xian cai, lao quiang gu
India: chaulai sag, chuamarsa, ganhar, kai sag, kalgaghasa, lal sag, marsa, poi, rajgira, ram dana
Indonesia: abang, bayam, bayem, selasih, senggang bener
Japan: chunrai, hiyuna, java horenso, santousai
Korea: chambirum
Malaysia: bayam
Philippines: kulitis
Sri Lanka: sudu tampala
Thailand: phak khom
Vietnam: rau den, rau den do

Edible amaranth is also known as ‘Chinese spinach’. Broad, tender leaves cover the 16″ tall semi-upright plant. The purple-red leaf color of this variety appears within the first 2-3 weeks of growth. Perfect for microgreens, salad mixes, and as a garnish. Amaranth will tolerate hot, dry and moist conditions but will not thrive in cold temperatures

• Warm season annual
• Maturity: Approx. 35-60 days
• Planting season: Late spring/early summer

 Cultivation: Prepare fertile, well-drained soil. Sow seeds in late spring/early summer after last frost in a warm, sunny location. Can be sown by broadcasting and thinned during growth. Keep soil moist. Do not use nitrogen fertilizer, as it will accumulate excess nitrates. The leaves and stems are best when harvested young.